Battered Summer Squash Pasta Recipes

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PASTA WITH SUMMER SQUASH RECIPE



Pasta with Summer Squash Recipe image

Provided by Phil Torre

Time 20m

Number Of Ingredients 7

1 pound farfalle, penne or fusilli pasta
1/4 cup extra virgin olive oil
1 pound small squash such as zucchini or yellow squash, sliced thinly
1/4 teaspoon red pepper flakes
salt to taste
1/4 cup freshly grated Parmagiano-Reggiano cheese
4 large basil leaves, washed, patted dry and chopped

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook uncovered over high heat.
  • While pasta is cooking, heat olive oil in a large saute pan over medium heat. Add the squash, red pepper and salt. Cook stirring occasionally until squash is starting to soften about 8 minutes.
  • When pasta is cooked to just under al dente reserve 1/2 cup of the pasta cooking water, then drain the pasta.
  • Add the pasta, Parmagiano-Reggiano cheese, half of the chopped basil and the reserved cooking water to the pan with the squash, and stir together over the heat until well combined.
  • Transfer the pasta to serving plates. Sprinkle with remaining basil and serve.

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